We need to celebrate the potato; it has become a worthy staple in the northern hemisphere. The tubers store well through the winter and, because of the starch they contain, make a great binder that is useful in a lot of vegetable cooking. Their CO2 footprint is also lower than that of other carbohydrates such as pasta and rice. I think potatoes deserve their place in our everyday cooking not only as a side dish, but as the main event, in all its endless variations. This dish looks spectacular and delivers that crisp crunch that is instantly satisfying.
Prep time: 10 minutes | Cooking time: 1 hour 15 minutes
SERVES
Eight
INGREDIENTS
- 3kg large baking potatoes
- 200ml olive oil
- Leaves from 10 thyme sprigs
- 2 tbsp cumin seeds
- 4 tbsp shredded preserved lemon rind
METHOD
- Preheat the oven to 200C/180C fan/Gas 6. Choose a baking dish or presentable roasting tin about 45x30cm.
- Scrub the potatoes thoroughly and thinly slice them on a mandolin. Place in a large bowl, add the olive oil, thyme, cumin, preserved lemon, salt and pepper, and toss to combine.
- Starting at the short edge of your chosen dish, arrange the potato slices upright in rows, from right to left, until the dish has been filled.
- Roast in the oven for an hour and 15 minutes, or until golden and crisp.
Recipesfrom Scandinavian Green by Trine Hahnemann (Quadrille, £26). Order a copy from books.telegraph.co.uk.
January 01, 2021 at 01:00PM
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Potato crunch with preserved lemons recipe - Telegraph.co.uk
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Potato
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